Veal escalope with mushroom and lemon sauce

Ingredients for 4 servings:

• 4 veal escalopes (180 g each) (thinly sliced)
• 250 g mushrooms
• 2 tbsp lemon juice
• 4 tbsp flour
• 3 tbsp clarified butter
• salt and pepper
• 125 ml cream
• 1 tsp cornstarch
• Lemon peel, grated
• some parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pound the veal escalopes between sheets of plastic wrap until flat. Trim and thinly slice the mushrooms. Pour the lemon juice over the mushrooms, mix, and let them marinate. Coat the escalopes in flour and lightly dust them. Heat the clarified butter in a pan, fry the escalopes for 4 minutes on one side, then turn and season with salt and pepper. Fry the other side for 4 minutes, season, drain on kitchen paper, and then keep warm on a plate. Add the mushrooms to the frying fat and fry for 5 minutes, stirring. Mix the cream and cornstarch, pour over the mushrooms, and bring to a boil briefly while stirring. Season the mushrooms with salt, pepper, and lemon zest, and sprinkle over the veal escalopes. Serve sprinkled with parsley.